What else can I say? I’M GOING TO AUSTRALIA and presenting at the lovely Sydney Vegan Festival! There will most definitely be other cities in the mix (it’s a full on tour!).
Just over one year ago Vegan Eats World ate the world!
Since then, I’ve been busy chopping, slicing, and dicing up my next cookbook, as of now titled Salad Samurai. My life pretty much is wrapped up in this project, but right now Vegan Eats World needs your help!
I’m collecting errata (recipes, text, whatever!) over the next few weeks. No idea when to add the cilantro to the curry but yet it’s listed in the ingredients? Looking for that missing step 2 in the spinach dumpling? Noodle dish directions in need of fine tuning? Let me know!
Send any errata you noticed with you little eagle eyes to firstname.lastname@example.org. Add in the SUBJECT line [VEW errata]. Here’s a suggested format for your email, if you like suggestions that is:
Subject Line: [VEW errata] page 402
Recipe: Mongolian Flaming Apple Yakisoba
Errata: Ingredients call for 2 pounds of light blue cauliflower, but it’s missing from the recipe directions
Thank you kindly!
Vegan Mashup, our by-our-bootstraps vegan cooking show that’s been featured on public TV enters it’s last stretch of funding, and we could really use your help. We want to make another season of our much needed vegan alternative cooking shows. Pledge a little or a little more if you can, and we’ll bring you a fresh and tasty season of honest vegan cooking. We’ve recently added a few new hot rewards, so take a look or share with your food-forward friends.
The other big news is that I’m deep in recipe development of another book. Unlike Vegan Eats World, this book will be smaller, tighter, faster and shall we say I’m cooking away at it on an accelerated time line. With a drop date in the fall (but slated for a Spring 2014 release) and a lot to do before then, it’s been nothing but salads, salads, and more salads. Did I mention this new book is ‘bout salad? My working title is “Salads Don’t Suck”, yet I suspect my publishers may have other ideas.
You have questions, of course! Well here are a few answers.
Vegan Mashup season 2? There was a season 1?
You bet there was! A whole first season exists, and can be found on various public access stations throughout the country. Haven’t seen it yet? Then call up your local station and ask ‘em nicely for it, or order the season on DVD. Even if you haven’t seen the first season, doesn’t the world need a little more vegan representation in the cooking show universe? Pledge a dollar, pledge a little more if you can, and spread the word about our Kickstarter page these last precious days!
Do you need recipe testers?
Surely, I will. This will be on a much smaller scale that Vegan Eats World. When the time comes, I’ll announce it here on my blog and likely on my Vegan Latina Facebook page, likely in early August.
Vegan salads, isn’t that like saying carnivorous bacon?
I’m not so sure about that metaphor, but yes, I did feel a little weird announcing to friends, family, or complete strangers that I’m working on a salad book. After the huge omnibus of Vegan Eats World, the task of doing another small book came quickly into focus. My first impulse was pizza, but after a lot of soul searching (and a pending fantastic pizza book from Julie Hasson), I decided that after years of cupcakes, pies, cookies, dumplings, I could really use a salad. But not a flimsy bowl of iceberg lettuce, but a full meal nourishing bowl of greens, grains, beans, veggie proteins, fruits, nuts, and other vegan goodies that satisfy and deliver filling, nourish plant based goodness with little fuse. These will be whole meal salads, ready to rescue your lunch from a boring, overpriced $12 sandwich (as it happens here too easily in NYC) or greasy take-out for dinner after a long day…as I do have a full time job in addition to the books, many of these recipes are based on real life weeknight meals.
You’re so quiet lately!
Yup, I have been. I’m basically in a torrid love triangle between my salad spinner and Scrivener (my word processing app of choice) these days, also working, writing, and organizing a new book on a very tight deadline. Will I take break from constant salad to post something non-salad? Will I get so sick of kale that it will be my new four-letter word? Will I find an exciting ending for this post?
From Publishers Weekly: “From the authors of the excellent—and cheeky—Vegan Cupcakes Take Over the World comes this winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike. Without a hint of preachiness, and with plenty of sass, the book delivers veganized versions of traditional cookies such as New York City’s black and white cookies, Pepperidge Farm Milanos (called minonos) and lemon bars, about which the authors explain, â€œFor too long we vegans have had our faces pressed against the glass of the dessert case and longing for the sweet tartness of those shimmering lemon bars. Well, you can stop scaring the staff of that bakery. There are also sophisticated confections like toasted almond cookies with fleur de sel and macadamia lace cookies. While there are cookies that sound suspiciously healthy, such as fruity oaty bars and whole wheat chocolate chip cookies, decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats.”
Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all, they’re so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.
In this sweet and sassy guide, Terry Hope Romero and Isa Chandra Moskowitz serve up a batch of everyone’s favorite dessert. Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings–some innovative, some classics–with beautiful color photographs.
Every single recipe has been tested to perfection, so sneak these ‘cakes into any party and watch them win over the crowd. Indulge in:
* Brooklyn Brownie Cupcakes
* Chocolate and Vanilla Marble Cupcakes
* S’mores Cupcakes
* Lemon Macadamia Cupcakes
* Mucho Margarita Cupcakes
* Pumpkin Chocolate Chip Cupcakes
* Cappuccino Cupcakes filled with Espresso Crème
You’ll also learn Terry and Isa’s secrets of no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World , no dessert lover can resist!